After a cold and somewhat lengthy winter and chilly spring, most of us want to get outside and tend to our lawns and gardens. But, spending time outdoors often limits our time in the kitchen, which means less time to make family meals.
That’s when a one-pot meal comes in handy. You have the meat, potatoes and vegetables all cooking at the same time.
Pleasing the youngsters in the family with a time-saving, one-pot meal like stew can sometimes be a challenge, though. However, if you add cheddar dumplings to your stew, most kids can’t resist it.
BEEF STEW WITH CHEDDAR DUMPLINGS
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 tablespoon brown sugar
5 cups water
5 beef bouillon cubes
4 carrots, sliced
1 medium onion, cut into wedges
1 (14 ½-ounce) can cut green beans, drained
Dumplings:
2 cups buttermilk biscuit mix
1 cup (4 ounces) shredded cheddar cheese, plus a little extra for garnish
2/3 cup milk
Combine flour, salt and pepper. Coat meat with flour mixture.
In a Dutch oven over medium-high heat, brown meat on all sides in oil. Add onion, salt and garlic salt, brown sugar, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour.
Add carrots and onion. Simmer, covered, until vegetables are tender. Stir in green beans.
FOR DUMPLINGS:
Combine biscuit mix and cheese.
Stir in enough milk to form a soft dough.
Drop by tablespoonfuls into bubbling stew.
Cover and simmer 12 minutes (DO NOT LIFT COVER) or until dumplings test done.
Serve immediately with a tablespoon of shredded cheddar sprinkled on top. Makes 6-8 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
